Jack Hennessy

JACK HENNESSY


Jack Hennessy grew up south of Chicago, started hunting at the age of 26 when attending graduate school in Spokane, Washington. Since then, he has combined his love of cooking with the outdoors. He lives in south-central Kansas where he hunts whitetails and chases roosters with his Wirehaired Vizsla, Dudley.

 

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Work ethic: The miles, elevation, paid in boot tread and sweat. Light in, heavy out. Packing out every edible ounce, paying homage to a tag punched by making unforgettable meals from each primal cut.

Family: The heritage of our species. Teaching youngsters at a very early age to both understand and appreciate the origin of their food. Gathering around a table and delivering love with each plate.

Respect: For the creature in the dirt now become food, we honor its sacrifice with reverence, reflection. We ensure every tagged notched, every dish prepared from the meat carved from bones, is worthy—to the acres it covered, its contributions to its herd and habitat, to now the stomachs of loved ones it'll fill.

Health: The cyclical nature of nourishment. The protein that fuels us each fall to shoulder a rifle, pull a bow, drag hooves, quarter each critter that will sustain us and our families for months. The wild meat, how we were meant to eat. It enriches our lives and our tastebuds, keeps us moving as we strive to work harder, liver better.

WORK ETHIC

FAMILY

RESPECT

HEALTH

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